Kozhi Dosa Chicken Stuffed Pancakes Recipes

KOZHI DOSA - CHICKEN STUFFED PANCAKES

Steps:

• To prepare the batter: Soak the dals, the broken rice and the boiled rice overnight in plenty of water.
• Drain and grind to a slightly grainy consistency in a food processor.
• Add the remaining ingredients and enough water.
• Whisk to achieve a thick and fluffy mixture.
• Set aside for 8 hours to ferment.
• To prepare the filling: Heat the mustard oil till smoking point.
• Lower heat, add the ginger-garlic paste and saute for a minute.
• Add the mustard seeds, aniseed and asafoetida.
• Saute.
• Add the chicken and remaining ingredients.
• Cook till the chicken is done.
• To prepare the dosas: Heat the coconut oil on a tawa (flat griddle).
• Use one ladle of batter to make a thin dosa.
• Fry till the base is golden brown.
• Spoon some of the filling into the centre.
• Fold and serve immediately.
• Repeat with the rest of the batter and chicken filling.
• Serve hot.

SPICY FRIED CHICKEN STUFFED CREPES (KOZHI CHETTINAD DOSA)

Steps:

• Make the filling.
• Heat oil and add cumin and anise, as they darken add curry leaves.
• Drop in onion and let soften.
• Stir in garlic ginger paste.
• Add spices, shredded chicken, salt and mix well.
• Heat through and set aside.
• Make the Crepe.
• Make a batter with the flour, salt and as much water as needed for a pouring consistency.
• Brush a nonstick pan with oil and spoon a ladleful of batter into the center.
• Spread into a thin disk using the back of a spoon.
• Cover and cook over low heat.
• Remove crepe from pan.
• Arrange some of the chicken mixture along the center of the crepe and roll up.

ADAI DOSA (GLUTEN-FREE INDIAN PANCAKES)

Steps:

• Combine rice and all dals in a bowl of cold water; soak for 45 minutes. Rinse several times and drain. Grind into a coarse meal.
• Add onion, pepper flakes, curry leaves, asafoetida powder, and salt. Slowly add water and stir until smooth. Let sit in a warm place until is starts to ferment, at least 45 minutes, but ideally longer.
• Grease a frying pan with melted ghee and set over medium heat. Ladle some batter into the pan; spread it thinly and evenly into a circular shape and drizzle with more ghee. Cook until golden brown, 5 to 8 minutes, flipping halfway through. Repeat to cook remaining adai dosa.